Name: Pork Tenderloin Florentine
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pork tenderloin (1 pound) -; 1/8 teaspoon garlic powder -; 5 to 6 medium whole fresh mushrooms -; 1 package (10 ounces) frozen chopped spinach, thawed and well drained, divided -; 1/2 cup cornbread stuffing mix -; 3 tablespoons grated Parmesan cheese, divided -; 3 tablespoons butter, melted -; 1 tablespoon sliced green onion -; Browning sauce, optional -; Dash ground nutmeg -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pork Tenderloin Florentine

1. 1 pork tenderloin (1 pound) -

2. 1/8 teaspoon garlic powder -

3. 5 to 6 medium whole fresh mushrooms -

4. 1 package (10 ounces) frozen chopped spinach, thawed and well drained, divided -

5. 1/2 cup cornbread stuffing mix -

6. 3 tablespoons grated Parmesan cheese, divided -

7. 3 tablespoons butter, melted -

8. 1 tablespoon sliced green onion -

9. Browning sauce, optional -

10. Dash ground nutmeg -

How to cook deliciously - Pork Tenderloin Florentine

1. Stage

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside.

2. Stage

Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks.

3. Stage

Place, seam side down, in a greased 13x9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan.

4. Stage

Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices.